Raspberry Lemon Scones (Paleo, Gluten Free)
Recipe Key
These tender and sweet Raspberry Lemon Scones have only 8 ingredients and are easy to make. They have a rich lemony taste and are full of juicy raspberries. You’ll love them and they’re gluten free, paleo and dairy-free. The lemon icing makes them extraordinary! It’s the perfect breakfast treat to enjoy with tea or coffee.
Even though it is cold outside, spring is right around the corner. It’s mid March and the days are getting longer so I’m craving something fresh, springy, and lemony to bring in the spring sunshine. Warm paleo raspberry scones are just the thing to brighten your day. They’re positively delicious.
Steps To Make Paleo Raspberry Scones
These Raspberry Lemon Scones are soo… easy to make. This is a simple one bowl recipe with only 8 ingredients; almond flour, pastured eggs, honey, baking soda, lemon juice and zest, almond extract, sea salt and fresh raspberries (organic is best).
There are only a few steps to make the scones. First, whisk the dry ingredients together in the bowl. Make a hole in the center, add the wet ingredients and mix together.
Gently fold the raspberries into the batter.
Place the dough on a lightly floured (use tapioca flour or coconut flour) baking sheet lined with parchment paper. Press the dough into a 7 inch circle, it should be about 1 inch thick.
Using a very sharp knife, cut the dough into 8 triangular wedges.
Using a spatula, carefully separate the wedges and place them 2” apart on the on the baking sheet.
Bake 20-30 minutes, until the tops are golden brown. Cool on wire rack.
While the scones are cooling make the Lemon Icing, if using. It is optional, the scones are really good plain.
I used organic powdered sugar to make a white lemon icing. For a paleo option, you can make your own paleo powdered sugar for the icing. (instructions in recipe card).
Mix the powdered sugar with a few teaspoons of lemon juice until smooth. Drizzle over the cooled scones.
Tips For Making Paleo Raspberry Lemon Scones
- Measure the almond flour using a kitchen scale to get the best results.
- Don’t over mix the dough. Mix it just until there are no more bits of flour.
- Use fresh organic raspberries. Frozen raspberry will work but the texture of the scones will be a little more crumbly. I have made them both ways and prefer the fresh raspberries.
Storing Raspberry Lemon Paleo Scones
Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to three days. I like to warm them up in the toaster oven to serve.
They freeze beautifully in an airtight container for 2 months. To thaw, just put them in a cold toaster oven and turn it on to 300 degrees. They are warmed through in about 15 minutes.
These scones make the perfect snack to share with a friend over coffee or tea. They’re also great as a light breakfast, snack, or healthier dessert.
Easy to make, high in protein, tender on the inside, crisp on the outside, not too sweet, full of lemon and juicy raspberries.
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If you like this recipe, try these other delicious paleo, gluten free scones.
Pumpkin Scones with Maple Icing
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PrintRaspberry Lemon Scones (Paleo, Gluten Free)
These tender and sweet Raspberry Lemon Scones have a rich lemony taste and lots of juicy raspberries. Easy to make with only 8 ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Ingredients
- 315 grams almond flour about 3 cups
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- zest of 1 lemon about 1 Tablespoon
- 2 large pastured eggs
- 3 Tablespoons honey
- 1 Tablespoons fresh lemon juice
- 1 teaspoon almond extract
- ¾ cup fresh raspberries
- almond milk for brushing the tops
Lemon Glaze
- 1/3 cup or organic powdered sugar or powdered paleo sugar*, sifted it lumpy
- 2–3 teaspoons lemon juice
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
- Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, using a fork and spatula begin to mix the dough.
- When the it’s mostly moistened, use your hands, and fold in the berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound. If the dough is too sticky sprinkle with a little more almond flour.
- Transfer to a lightly-floured work surface, (use tapioca flour) and shape the dough into a flat, round disk, about 7” it should be about 1 inch thick. It does not have to be perfect!
- Using a very sharp knife, cut the dough into 8 triangular wedges.
- Using a spatula, transfer the scones to the prepared baking sheet pan, leaving space between them. Lightly brush the tops of the scones with the almond milk
- Bake 20-30 minutes, until the tops are golden brown.
- Cool on wire rack for 10 minutes.
- While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms. Drizzle it over the scones and serve.
- Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to three days. They can be frozen for up to 2 months in an air tight container.
Notes
How to make paleo powdered sugar:
- Add 1/2 cup paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
- Blend on high until it has a powder-like texture, 2-3 minutes.
- If you’d like it more ‘powder-like’, add 1/2 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be similar to regular powdered sugar.
- Store left over sugar in a jar for another use.
I made these with fresh blueberries, no icing and they came out great! However, too sweet for my taste. If I were to reduce the amount of honey to 1 tbsp, any idea how much flour I’d have to take out? Thanks!
Hi Lily, Thanks for your appreciation. Good question. If you’re using a scale take the flour down to 300 grams. That should work fine. Happy baking.
I think there is an error in the oven temperature…far too hot and my oven doesn’t go that high..but they look ok if a bit singed!
Hi Pauline, Thanks for your question. Sorry for the confusion the temperature is 325 degrees Fahrenheit. Does that make sense?
These turned out moist and lighter than most gluten free baking I’ve had
Thanks Kim, I’m glad you like the scones. I love scones too!
Terrible recipe. Way too much flour. Didn’t stick together
I’m sorry they didn’t come out for you. Is it possible you used regular almond flour instead of unblanched? Maybe your eggs were small or old. Those are 2 things that would make they dry. I will make the recipe again myself to double check. Thank. you for letting me know.
Another reason the scones may have had too much flour is because of the way you measured it. If you use a scale it always comes out perfectly. For example 1 cup measured with the spoon and sweep method comes out to 77-85 grams. If the almond flour is firmly packed it can be 115 to 120 grams. I always recommend weighing the flour.